Balsamic Berry Spinach Salad with Sugared Pecans

Instructions

1. 1

   In a small heavy skillet over medium-low heat, cook 1/2 cup of sugar until it begins to melt. Gently drag the melted sugar to the center of the pan so it melts evenly. Cook, without stirring, until the sugar is a dark reddish-brown, about 15 minutes.

2. 2

   Remove the pan from the heat and stir in the chopped pecans. Pour the mixture onto a foil-lined baking sheet and let cool completely. Break the pecans apart if necessary.

3. 3

   In a salad bowl, combine the fresh baby spinach, sliced strawberries, and blueberries. In a blender, puree the balsamic vinegar, 2/3 cup of fresh strawberries, 1 teaspoon of sugar, onion powder, salt, and pepper. While the blender is running, gradually add the olive oil in a steady stream to emulsify the dressing.

4. 4

   Just before serving, drizzle the salad with the balsamic dressing and toss to coat. Top the salad with the sugared pecans.